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Rong Ji Seafood

I blame the gloomy and cold weather for evoking such a nostalgia for childhood comfort food that satisfied I saw myself craving for both the savoury and the sweet.

Rong Ji Seafood started off as a tze-char stall within Seletar Hills market/food center. It was very popular, being one of the few stalls that opened at night, and not to mention, its very economical prices. I have vague recollections of loooong wait times, but as a child, time seemed to pass by very quickly when you get to play at the playground nearby. The parents still joke about how on several occasions, we waited for up to an hour for our food, only to devour everything within 15 minutes!

When the market had to close for land redevelopment, Rong Ji shifted to its current location at Seletar Gardens. The headchef/owner has since passed on the wok to his son, but he is still fronting the stall and serving the crowd. My family still makes it a point to eat there although it is rather out of the way just because.

I don't remember having a bad meal but we somehow ALWAYS get the claypot fishhead if it is still available. My mom reasoned that the stall limits the number of portions because they don't want to risk leftovers. The song fishhead is always fresh and deep-fried first to preserve that freshness. Together with abundant amounts of mixed vegetables, yam chunks, sio bak (roast pork) and fried tofu, the fishhead is braised in a large claypot and arrives bubbling hot and guaranteed to scald your mouth if you just cannot wait. The gravy is sufficiently thick and robust, but not so that it gets jelat. This is really a one-pot dish and I would be totally satisfied with this plus a big bowl of rice.


Other things that we usually are the hei chor (deep fried pork and shrimp roll) and black bean paste la la (clams).

Rong Ji Seafood
(within a coffee shop all the way at the back of Cactus Road)
Seletar Gardens

Comments

Anonymous said…
It has since closed due to redevelopment. Do you know where they stift to?
Anonymous said…
North Star at ang mo kio

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